Edible compositions containing stabilized natural colorants

A technology of natural colorants and compositions, applied in food science, food ingredients as antioxidants, applications, etc., can solve problems such as instability of natural colorants

Inactive Publication Date: 2018-02-16
WM WRIGLEY JR CO
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, natural colorants are often unstable and degrade over time upon exposure to heat, moisture, high or low pH, oxygen, and UV light

Method used

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  • Edible compositions containing stabilized natural colorants
  • Edible compositions containing stabilized natural colorants
  • Edible compositions containing stabilized natural colorants

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0092] Example 1: Food coloring of natural origin stabilized with enzyme-modified isoquercitrin

[0093] Sugar-free chewing gum compositions were prepared containing the components detailed in Table 3, where "Bulk" refers to polyol bulking agent, "Base" refers to elastomeric gum base, and "EHPW" refers to encapsulated high-intensity sweetener. Flavor, "Polyol" refers to polyol syrup, "NHPW" refers to pure high-intensity sweetener, "Black carrot" or "BC" refers to black carrot natural (non-artificial) color, "Red beet" refers to Red beet natural (not artificial) color, "Fruit" refers to fruit punch flavor, "Mint" refers to mint flavor, and "EMIQ" refers to enzyme-modified isoquercitrin (from San Ei Gen).

[0094] table 3

[0095]

[0096] The sugar-free chewing gum composition is prepared by adding the black carrot or red beet color on top of the combination of gum base, polyol syrup and high intensity sweetener. The enzyme-modified isoquercitrin was then added on top of...

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Abstract

The present disclosure generally relates to edible compositions comprising naturally derived food colorants, and more specifically to edible compositions comprising naturally derived food colorants and a stability enhancing isoquercitrin anti-oxidant. A claim is directed to an edible composition comprising from about 0.0005 to about 3 percent by weight of a natural colorant; and from about 0.015 to about 0.15 percent by weight of enzymatically modified isoquercitrin antioxidant. The natural colorant is preferably selected from carotenoid, curcumin, anthocyanins, betanin, gardenia blue, gardenia yellow, chlorophyllins, phycocyanins and combinations thereof.

Description

technical field [0001] The present disclosure relates generally to edible compositions comprising naturally derived food colorants, and more particularly to edible compositions comprising naturally derived food colorants and the stability-enhancing isoquercitrin antioxidant. Background technique [0002] The use of artificial and synthetic pigments and dyes in edible compositions has come under increasing scrutiny due to concerns associated with toxicity and certain metabolic disorders. For example, Red #40 has been claimed to be associated with ADHD and ADHD in children, and the safety of many other such pigments and dyes has been questioned. Consequently, the use of artificial colors and dyes is being phased out of many edible compositions. As used herein, edible compositions include solid or semi-solid foods such as, but not limited to, chewing gum, candies (such as hard candies, mints, and toffees), food products (such as cereal and cookies), and powders (such as seaso...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/105A23L3/3544A23G4/06A23L5/43
CPCA23G4/068A23V2002/00A23L5/43A23L33/105A23L5/44A23V2200/02A23V2200/04
Inventor 彭妮·马丁克里斯蒂娜·伊列克利利安·拉米雷斯
Owner WM WRIGLEY JR CO
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